Toffee Crab Apple Pudding
In this recipe, sliced apples are topped with cake batter, a layer of brown sugar and some apple juice. Before it goes into the oven it all looks rather unpromising but as it bakes it miraculously becomes a fluffy, apple-studded sponge sitting in a puddle of luscious toffee sauce. It’s a great way to use crab apples – their sour flavour nicely offsets the sweetness of the sauce – but will work with any apples you can find, especially tart cooking apples like Bramleys.
- Enough crab apples to yield 250g when peeled and cored (about 400g, depending on their size)
- 150g soft unsalted butter, at room temperature
- 150g self-raising flour
- 120g caster sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 2 eggs
- 3 tablespoons cold water
- 250ml pressed apple juice
- 2 teaspoons cornflour
- 50g dark muscovado sugar
- Preheat the oven to 160˚C.
- Peel and core the crab apples and cut them into chunky slices. Make an even layer of apple pieces across the base of a 1-litre baking dish.
- Sift the flour into a mixing bowl. Add the sugar, butter, eggs, salt and cinnamon. Using an electric mixer, whisk everything together, starting slowly at first and gradually increasing the speed until you have a thick batter. Add the cold water and beat briefly again until smooth.
- Spoon the batter over the apples and level it out. Sprinkle over the dark muscovado and set the baking dish on a baking sheet.
- Put the cornflour into a heatproof jug large enough to accommodate all of the apple juice. Add a couple of tablespoons of juice and whisk to a smooth paste. Put the rest of the juice into a pan and warm gently. Pour the warm apple juice into the cornflour mixture and stir well until thoroughly combined.
- Gently pour the warm apple juice mixture all over the sugar-topped sponge – but do NOT mix.
- Bake in the preheated oven for about 45 minutes, or until risen and bronzed on top. A skewer inserted into the sponge part should comes out clean – but remember, there will be a layer of sauce in the bottom of the dish.
- Serve the pudding warm from the oven with cream, custard or ice cream.
Recipe and photos by Otherwise for Wild Food UK